Description
These banana oatmeal muffins are moist, fluffy, and made with wholesome ingredients like oats, bananas, and Greek yogurt. Naturally sweetened and perfect for a healthy breakfast or snack, they’re easy to make and customizable with add-ins like chocolate chips or nuts.
Ingredients
2 large ripe bananas, mashed
2 eggs
1/3 cup honey or maple syrup
1/2 cup plain Greek yogurt
1 teaspoon vanilla extract
1 1/2 cups rolled oats
1/2 cup whole wheat flour
1 teaspoon baking soda
1/2 teaspoon ground cinnamon
1/4 teaspoon salt
Optional: 1/2 cup dark chocolate chips or chopped nuts
Instructions
- Preheat the oven to 350°F (175°C) and line a muffin tin with paper liners or lightly grease it.
- Mash the bananas in a large bowl until smooth.
- Whisk in the eggs, honey or maple syrup, Greek yogurt, and vanilla extract until well combined.
- In a separate bowl, mix the rolled oats, whole wheat flour, baking soda, cinnamon, and salt.
- Gradually stir the dry ingredients into the wet mixture until just combined.
- Fold in optional chocolate chips or chopped nuts, if using.
- Divide the batter evenly among the muffin cups, filling each about 3/4 full.
- Bake for 18–22 minutes, until a toothpick inserted into the center comes out clean.
- Let the muffins cool in the pan for 5 minutes before transferring them to a wire rack to cool completely.
Notes
Use very ripe bananas for the best sweetness and flavor.
To make vegan, use flax eggs and dairy-free yogurt.
For gluten-free muffins, use certified gluten-free oats and a GF flour blend.
Freeze cooled muffins in a zip-top bag for up to 3 months.
Microwave to reheat for 20 seconds or warm in the oven at 300°F (150°C) for 5–7 minutes.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Category: Breakfast
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 muffin
- Calories: 165
- Sugar: 9g
- Sodium: 150mg
- Fat: 4g
- Saturated Fat: 1g
- Unsaturated Fat: 2.5g
- Trans Fat: 0g
- Carbohydrates: 27g
- Fiber: 3g
- Protein: 5g
- Cholesterol: 35mg
